Every so often you come across a recipe that literally blows your socks off. This is one of those recipes! I wish I could remember where I found it, I think someone posted it in the comments on one of the food groups I follow on Facebook. I wish I could properly thank the lovely soul that shared this wonderful recipe. It’s A-M-A-Z-I-N-G!!! It is now on my list of all time family favorites! Hubs had three bowls for dinner…three! I know he likes something if he gets seconds, but thirds? And my artichoke loving teenager who’s not a fan of soup, slurped it down lickety-quick!
If you’re on the look out for a low calorie soup, keep scrolling. This soup is definitely not low cal, but it does have plenty of good for you veggies in it. It’s rich and creamy, and loaded with butter and heavy cream. You may not want to indulge in this soup every week, but when you want to really spoil yourself with something decadent and delicious, this is definitely the soup to indulge in!!!
Start by processing the artichoke hearts.
Drain off the liquid in the cans and place the artichoke hearts in a food processor and pulse until finely chopped, set aside.
Next, process an onion in a food processor until finely shredded.
Melt 1 stick of butter in a large sauce pan over medium heat.
Add the shredded onion to the melted butter and sauté onion for 6-8 minutes until soft and translucent.
Add remaining ½ stick of butter, garlic, chopped mushrooms, Greek seasoning, salt and pepper. Stir to combine.
Cook over medium heat until the mushrooms release their moisture and all the liquid has cooked off, about 5-8 minutes.
Add the flour to the pan and stir to combine.
Mixture will be very thick. Cook over medium heat for 2-3 minutes to cook off the raw flour taste, stirring constantly.
Slowly add chicken broth, whisking to combine.
Pull pan off the heat and add the milk and heavy cream, whisking together until smooth.
Return pan to the heat.
Stir in processed artichoke hearts.
Add sliced green onions and stir to combine. Reserve a few green onions for garnish.
Taste and season with additional salt if needed.
Cook soup over medium heat stirring frequently until soup thickens and is heated through. Do not boil soup, or it may separate.
To serve top each bowl with freshly cracked black pepper and sliced green onions.
Serve with rolls, biscuits or a crusty loaf of bread.
Treat yourself to this soup as soon as you can! It’s a hearty, rich soup that will warm you from the inside out all winter long. It doesn’t disappoint!!!
Cream of Artichoke Soup
Equipment
- large dutch oven
- Food processor
Ingredients
- 1½ sticks butter
- 1 medium onion
- 1 bunch green onions, sliced
- 8 oz baby Bella mushrooms, chopped
- (2) 14 oz cans artichoke hearts packed in water
- 4 cups milk
- 14.5 oz chicken broth
- 1 pint heavy cream
- 8 cloves garlic, minced
- ¾ cup flour
- 1 tsp salt
- ½ tsp pepper
- 2 tsp Cavender's all purpose Greek seasoning
Instructions
- Process artichoke hearts in a food processor until finely chopped, set aside.
- Melt 1 stick of butter in a large sauce pan over medium heat.
- Process onion in a food processor until finely shredded.
- Add shredded onion to the melted butter and sauté onion for 6-8 minutes until soft and translucent.
- Add remaining ½ stick of butter salt, pepper, Greek seasoning, and garlic. Stir to combine.
- Add chopped mushrooms.
- Cook over medium heat until the mushrooms release their moisture and all liquid has cooked off, about 5-8 minutes.
- Add the flour to the pan and stir to combine. Mixture will be very thick. Cook over medium heat for 2-3 minutes, stirring constantly.
- Slowly add chicken broth, whisking to combine.
- Pull pan off the heat and add the milk and heavy cream, whisking together until smooth.
- Return pan to the heat.
- Stir in processed artichoke hearts and sliced green onions. Reserve a few green onions for garnish.
- Taste and season with additional salt if needed.
- Cook soup over medium heat stirring frequently until soup thickens and is heated through. Do not boil soup, or it may separate.
- To serve top each bowl with freshly cracked black pepper and sliced green onions.
- Serve with rolls, biscuits or a crusty loaf of bread.
Did You Try Making This Soup?
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